Armenian Christmas Wheat Pudding (Anushapur)
Անուշապուր anushapurSay it: ah-noo-shah-POOR
Anushapur appears on Armenian tables for New Year and Armenian Christmas, when families and neighbors often share bowls of it as a token of good wishes. The pudding tastes mildly sweet, with soft wheat, plump dried fruit, walnuts, and a warm note of cinnamon. Its Armenian name translates as 'sweet soup,' and it may be eaten warm, at room temperature, or chilled, which makes it a practical choice for a holiday dessert or a breakfast the next day.
Armenian Christmas Wheat Pudding (Anushapur)
Անուշապուր, anushapur
Pronounced ah-noo-shah-POOR
- Serves
- 6
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Level
- Easy
Also egg-free.
Allergens: contains gluten, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pudding
Method
Set a fine-mesh sieve in the sink, add the bulgur, run cold water over it, and leave it to drain. Transfer the bulgur to a large heavy pot, pour in 5 cups (1.2 L) water, and add the salt. Heat over medium-high until boiling, removing any foam that appears.
Turn the heat down low, cover the pot partially, and let it cook at a gentle simmer, stirring every so often, for 20-25 minutes, until the grains are tender and the liquid is somewhat thickened but still brothy. If the pot becomes dry, add a little hot water.
In the meantime, cut the dried apricots and prunes into small pieces and chop the walnuts roughly.
Stir the apricots, prunes, raisins, walnuts, sugar, and cinnamon into the pot. Keep it uncovered over low heat, stirring often, for 15-20 minutes, until the fruit is plump and the mixture looks like loose porridge.
Check the taste and add more sugar or cinnamon if desired. For a pudding that is too thick, stir in a splash of hot water; for one that is too thin, cook it a few minutes longer.
Remove the pot from the heat and let the anushapur stand for 10 minutes. Ladle it into small bowls and serve it warm, at room temperature, or chilled, with extra cinnamon and chopped walnuts scattered on top.
Regional variant: Whole-wheat anushapur (ցորենով անուշապուր, tsorenov anushapur)
Swap the bulgur for 1 cup (200 g) hulled wheat berries. Leave them in cold water overnight, drain them, and simmer in 6 cups (1.4 L) water for about 1 hour, until tender but still holding their shape. Add the dried fruit, walnuts, and cinnamon as in the main recipe. For a darker, more traditional flavor, replace the sugar with 1/2 cup (170 g) honey.
Cook's notes
- Coarse bulgur shortens the cooking time; keep the finished pudding loose and soup-like rather than dry.
- A quick 2-3 minute toast in a dry pan gives the walnuts a deeper flavor.
- The pudding sets thicker in the fridge, so stir in water or apple juice when you reheat it.
Serve with
Spoon it into small bowls and top with extra cinnamon and walnuts. Serve with strong Armenian coffee or black tea and a plate of dried fruits.
Make ahead and storage
Store in the refrigerator for up to 4 days. Reheat with a little water or apple juice to loosen the pudding.
